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Ingredientes
- 5 ounces semisweet chocolate
- 3 cups heavy cream
- 1/2 cup sugar
- 1 tablespoon framboise
- 8 large egg yolks
- 1 pint raspberries
- 1 ripe mango, cut into 1/2-inch dice
- Extra sugar for the caramel top
Direcciones
- Preheat oven to 300 degrees F.
- In a dry bowl, melt the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 tablespoon of sugar. Bring to a scald.
- Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Whisk in the warm chocolate. Strain into a pitcher.
- Divide the custard among ramekins. Add 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so that it is completely coated with custard. Skim any bubbles off the surface.
- Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight.
- To serve, sprinkle on some sugar and melt with tip of a propane torch flame. While still hot, sprinkle on the rest of the raspberries and mango.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 356 | 70% |
| Total Fat 40.96g | 51% |
| Saturated Fat 23.65g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 362mg | 121% |
| Sodium 40mg | 2% |
| Potassium 379mg | 11% |
| Total Carbs 36.67g | 10% |
| Dietary Fiber 7.6g | 25% |
| Sugars 23.26g | 16% |
| Protein 8.59g | 14% |
